Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
A perfectly recreated Andong Jjimdak with the unique deep savory flavor and aroma of specialty restaurants, achieved by lightly blanching the chicken to remove gamey odors and using more oyster sauce than soy sauce.
A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.
Source: YouTubeAha Bujang_JOHNCOOK
A convenient, sweet-savory-spicy Andong jjim-dak that you can enjoy at home.
